Go Back
+ servings
Print Recipe
5 from 1 vote

Chana sundal recipe

Chana sundal prepared with kabuli chana or white chana is a healthy dish as well as prepared during Ganesh chaturthi festival.
Prep Time10 mins
Cook Time20 mins
Soaking time10 hrs
Total Time10 hrs 30 mins
Course: Snack
Cuisine: Indian, South Indian
Servings: 3


  • ½ cup Chana Chickpeas/ Kondakadalai
  • ¼ cup Coconut scraped
  • tsp Asafoetida
  • Salt as needed

To Temper

  • 1 tsp Oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 2 Red chilli
  • tsp Asafoetida
  • 8 Curry leaves


  • To start with, wash and soak chana overnight. Next day, drain water and wash one more time.
  • Then, pressure cook it with salt and water just to immerse it for 4 – 5 whistles in medium flame.
  • After that, heat kadai with oil and temper with the items given under ‘To temper’ table.
  • Continue by adding the cooked chana drained from water. Sprinkle the asafoetida.
  • Keep stirring every now and then for 2 minutes until moisture evaporates.
  • Finally, add the grated coconut and fry for a minute. Transfer to the serving bowl.


  • You can add onion after tempering but for festivals we have to avoid onion.
  • Also you can replace red chillies with green chillies.
  • You can grind green chilli and coconut and add it at last instead of tempering and adding grated coconut towards end.
  • I added salt while cooking. This prevents over cooking of chana.
  • Sometimes if the soaking hour is less, then adding salt will prevent chana from cooking properly. In such cases, add salt after cooking chana.